Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

28 oz 2 undrained and chopped 1 t White sugar
2 T Butter 8 c Beef stock
2 ea Stalks of celery diced 1/2 t Basil
2 ea Cloves of garlic, minced 1/2 t Rosemary
1/2 ea Sweet red pepper diced 1/2 t Thyme
2 T Butter 3 oz Cream cheese
1/2 lb Mushrooms, chopped 1 ea Salt and pepper to taste
1 ea Large cooking onion diced 1 ea Parsley for garnish
2 T Flour

Place the tomatoes, with juice, in a buttered oven-proof baking dish.
Add the celery, garlic and red pepper and cover and bake in a 325
degree oven for 25 minutes. Saute the mushrooms and onion in the
second batch of butter in a large stock pot for about 8 minutes.
While stirring, slowly add the flour and sugar, blending until
mixture is very smooth. Add the stock, basil, rosemary and thyme,
stirring until soup comes to a boil. Add the contents of the baked
tomato pan from the oven and bring to a boil. Cover and simmer the
soup for about 30 minutes. Meanwhile, in a food processor, blend the
cream cheese, salt and pepper until smooth. Slowly stir the cream
cheese into the soup. Garnish with chopped parsley. Yield:
12 hearty portions.

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